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Lavender Lemon Bars Recipe

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★★★★★

4.8 from 142 reviews

These Lavender Lemon Bars combine a buttery shortbread crust with a tangy lemon filling infused with delicate culinary lavender, making for a refreshing and elegant dessert perfect for spring or summer gatherings.

Ingredients

Scale

Shortbread Crust

  • 1 cup all-purpose flour
  • ½ cup unsalted butter, softened
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Lemon Filling

  • 2 large eggs
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • ½ cup fresh lemon juice (about 3–4 lemons)
  • 1 tablespoon finely chopped culinary lavender
  • 1 teaspoon lemon zest
  • ¼ teaspoon baking powder

For Garnish

  • Powdered sugar for dusting
  • Additional dried lavender buds for decoration (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy bar removal later.
  2. Mix the Crust Ingredients: In a medium bowl, combine 1 cup all-purpose flour, ¼ cup powdered sugar, ¼ teaspoon salt, and ½ cup softened unsalted butter. Add 1 teaspoon vanilla extract and mix until the dough is crumbly but slightly sticky and comes together.
  3. Press the Crust into the Pan: Evenly press the dough into the bottom of the prepared pan, covering the entire surface. Bake for 15-18 minutes or until the crust turns lightly golden. Remove from the oven and allow it to cool slightly while preparing the filling.
  4. Whisk the Eggs and Sugar: In a separate bowl, whisk together 2 large eggs and 1 cup granulated sugar until smooth and well combined. Stir in ½ cup fresh lemon juice, 1 teaspoon lemon zest, and 1 tablespoon finely chopped culinary lavender.
  5. Add the Flour and Baking Powder: Stir in 3 tablespoons all-purpose flour and ¼ teaspoon baking powder into the lemon mixture to thicken it, mixing well until smooth.
  6. Pour and Bake the Filling: Pour the lemon filling evenly over the slightly cooled crust without disturbing the base. Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
  7. Cool the Bars: Let the bars cool at room temperature in the pan for about 30 minutes. Then, refrigerate for at least 1 hour to allow the filling to fully set.
  8. Serve the Bars: Dust the top with powdered sugar and optionally garnish with dried lavender buds. Use the parchment overhang to lift the bars out, cut into squares, and serve.

Notes

  • Make sure to use culinary-grade lavender to avoid any bitterness or bitterness in the flavor.
  • Allow the bars to fully chill for the best texture and clean slicing.
  • You can adjust the amount of lavender to taste, but too much may overpower the lemon flavor.
  • Store leftover bars in an airtight container in the refrigerator for up to 3 days.

Keywords: lavender lemon bars, lemon dessert, shortbread crust, citrus bars, floral dessert, spring dessert

Find it online: https://freshrecipehub.com/lavender-lemon-bars-recipe/